Is there any dessert more satisfying than a great banoffee pie? It’s such a classic that everyone loves, no guest will be disappointed when you serve it up. So whether you’re entertaining this week or just want something extra special to treat the kids at the weekend, why not give this lovely spring dessert recipe a try this week?
It’s a great way to use up bananas you’ve got lingering in the kitchen – and the fruit contains serotonin as well as potassium and vitamin B6 to keep you feeling happy and healthy.
This recipe serves eight people and is actually really easy and quick to make so it’s a great one to just throw together if you’re in a hurry. The creamy but crunchy textures of the banana, biscuits and cream make for a wonderful dessert that won’t fail to put a smile on your face.
- 225g (8oz) digestive biscuits
- 150g (6oz) butter, melted
- 397g tin Nestlé Carnation Caramel or dulche du leche
- 3 bananas peeled and sliced
- 300ml (1/2pt) double cream
- 50g (2oz ) plain or milk chocolate, grated
- You will need
- 23cm loose bottom flan tin
Place the biscuits in a food processor and blitz to make fine crumbs. Melt the butter in a small pan then add to the biscuits and blitz until mixed. Press the mixture into the flan tin, and up the sides. Press down well with the back of a wooden spoon. Place in the fridge and chill for at least 30 mins or until very firm
Spread the caramel over the biscuit base. Arrange the banana slices over the toffee. Whip the cream and spread over the bananas. Top with the grated chocolate.